This Tex Mex Chicken Pasta is a fun twist on your usual pasta dish! Packed with chicken, colorful veggies, and a zesty sauce, it’s a one-pot wonder that’s sure to please the family.
You can make it in no time, which is perfect for busy evenings. I love how the flavors come together—it feels like a fiesta in a bowl! Plus, leftovers taste great too, if there are any! 🎉
Ingredients & Substitutions
Pasta: I used ziti which holds the sauce well, but penne works just as great! You can also use gluten-free pasta or whole wheat pasta for a healthier option.
Chicken: Chicken breasts provide lean protein, but you can substitute with thighs for juicier meat. Tofu or chickpeas are great meatless swaps if you prefer a vegetarian version.
Spices: Chili powder, cumin, and paprika add flavor. Feel free to increase or decrease the chili powder for more or less heat! If you don’t have cumin, taco seasoning can be used as a substitute.
Cheese: Cheddar cheese brings richness, but try Pepper Jack for a spicy kick or even vegan cheese for a dairy-free option.
Heavy Cream: This makes the sauce creamy, but you can replace it with coconut cream or a blend of Greek yogurt and milk for a lighter option.
Cilantro: Fresh cilantro adds brightness. If you’re not a fan, substitute with parsley or omit it altogether.
How Do I Cook Chicken Perfectly in a Skillet?
Cooking chicken can be tricky, but here’s how I do it. Start with even-sized pieces for uniform cooking. Seasoning the chicken beforehand amps up the flavor significantly.
- Preheat the skillet for a few minutes on medium-high heat before adding oil.
- Cook the chicken without moving it around too much. This helps to brown the surface for better texture.
- Use a meat thermometer to check for doneness – it should reach 165°F internally.
- Let the chicken rest for a few minutes after cooking! This keeps it juicy.
How to Make Tex Mex Chicken Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz pasta (ziti or penne)
For the Chicken:
- 2 tbsp olive oil
- 2 large chicken breasts, diced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Veggies and Sauce:
- 1 cup corn kernels (fresh or frozen)
- 1 medium tomato, diced
- 1/2 cup fresh spinach leaves
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp tomato paste
For the Cheese:
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1/2 cup shredded Monterey Jack cheese
For Garnish:
- 1/4 cup chopped fresh cilantro
How Much Time Will You Need?
This delicious Tex Mex Chicken Pasta recipe takes about 30 minutes total. You’ll spend around 10 minutes on prep and 20 minutes cooking. It’s a quick and satisfying dish to put together for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a pot of salted water to a boil. Once it’s boiling, add your pasta and cook it according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Drain the pasta and set it aside for later.
2. Season the Chicken:
In a mixing bowl, toss the diced chicken with chili powder, cumin, paprika, garlic powder, salt, and pepper. Make sure the chicken is evenly coated with the spices for a delicious flavor!
3. Sauté the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken pieces. Cook the chicken for about 5-7 minutes, stirring occasionally until it’s golden brown and fully cooked. When done, remove the chicken from the skillet and set aside.
4. Cook the Veggies:
In the same skillet, add the corn and sauté it for a minute. Then, add the diced tomatoes and spinach. Cook for just a couple of minutes until the spinach is wilted. It adds a nice fresh flavor!
5. Make the Sauce:
Stir in the tomato paste, and then pour in the chicken broth and heavy cream. Allow it to simmer for 2-3 minutes, stirring occasionally until it thickens slightly and all the flavors meld together.
6. Add Cheese for Creaminess:
Reduce the heat to low and mix in the cheddar and Monterey Jack cheeses. Stir until everything is melted and creamy. This step makes the sauce rich and luscious!
7. Combine Chicken with Sauce:
Return the cooked chicken to the skillet. Stir it into the cheesy sauce to coat it thoroughly with all the delicious goodies.
8. Toss in the Pasta:
Add the drained pasta to the skillet and gently toss everything together. Make sure the pasta is well-coated with the sauce and heated through. A couple of minutes should do the trick!
9. Garnish and Serve:
Finally, garnish your Tex Mex Chicken Pasta with fresh cilantro and a sprinkle of extra cheese if you like! Serve warm and enjoy a flavorful meal!
Can I Use Different Types of Pasta?
Absolutely! While ziti or penne works best, you can substitute with any pasta you have on hand, such as fusilli or farfalle. Just adjust the cooking time according to the package instructions for the specific pasta.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, you can warm them in the microwave or on the stovetop with a splash of chicken broth or cream to bring back the sauciness.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the chicken and sauce ahead of time. Just cook the pasta fresh when you’re ready to serve. This helps to keep the pasta from getting mushy!
What can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or a combination of Greek yogurt and milk. Coconut cream is a great dairy-free alternative that will still give you a creamy texture.
